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    You are in: Home / Greek / Greek Pistachio Brittle Recipe
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    Greek Pistachio Brittle

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    0 mins

    20 mins

    ThatSouthernBelle's Note:

    Summer 2006 edition of Kerasma's Greek Gourmet Traveler. This was originally called, "Pasteli with Greek Honey and Aegina Pistachios.' The purple of the lavender and the green and reddish purple of the pistachios looked BEAUTIFUL! Yield, prep and cook time are guesses.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 400 g greek thyme honey
    • 400 g aegina pistachios (or whatever raw pistachios are near you.)
    • 1/2 teaspoon dried lavender, crushed

    Directions:

    1. 1
      Heat the honey in a medium saucepan to 130C (270F).
    2. 2
      Remove from heat and stir in the pistachios and lavender.
    3. 3
      Spread the pasteli onto a silpat or nonstick parchment. If using parchment, cover with another piece of parchment.
    4. 4
      Using a rolling pin roll out the pasteli to a thin sheet, about 1 cm (1/8 inch) thick.
    5. 5
      Cut into squares or diamonds when cool and keep stored in a cool, dry place.

    Ratings & Reviews:

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    Nutritional Facts for Greek Pistachio Brittle

    Serving Size: 1 (133 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 574.0
     
    Calories from Fat 266
    46%
    Total Fat 29.6 g
    45%
    Saturated Fat 3.6 g
    18%
    Cholesterol 0.0 mg
    0%
    Sodium 3.3 mg
    0%
    Total Carbohydrate 73.5 g
    24%
    Dietary Fiber 7.0 g
    28%
    Sugars 59.8 g
    239%
    Protein 13.9 g
    27%

    The following items or measurements are not included:

    dried lavender

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